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Summer Stuffed Peppers Recipe

Growing up and living in the Willamette Valley of Oregon, we've always had fresh vegetables from the garden, and this recipe allows me to use many of them. These stuffed peppers are equally perfect for lunch or dinner.

TOTAL TIME: Prep: 20 min. Cook: 30 min.YIELD:8 servings

Ingredients

8 medium yellow, green or sweet red peppers

1-1/2 pounds lean ground beef (90% lean)

1 medium onion, minced

1/2 cup finely chopped cabbage

1 medium carrot, shredded

1/2 cup shredded zucchini

1/2 garlic clove, minced

1 can (28 ounces) diced tomatoes, undrained

1/2 cup uncooked long-grain rice

1 tablespoon brown sugar

1/4 teaspoon dried basil

Pepper to taste

Directions

1.Cut the tops off peppers and reserve. Cook peppers in boiling water until crisp-tender, about 2-3 minutes. Remove from water and rinse with cold water; set aside. Remove stems from pepper tops and chop enough of the tops to measure 1/3 cup. (Save remaining peppers for another use.)